Instructions

Bring 6 quarts of water to a slow simmer (160 degrees F.) in a large (8-quart) stockpot. Meanwhile, rub chicken breasts with 1 teaspoon lemonade concentrate; sprinkle with 1 teaspoon salt and pepper. Place one chicken breast and 2 teaspoons lemonade concentrate in each of four (1-quart) vacuum sealer bags. Place chicken broth and Dijon mustard in a small bowl; whisk to combine. To each bag, add 1/4 cup broth, 2 teaspoons butter, 2 teaspoons scallion and 1/8 teaspoon garlic. Vacuum seal each bag. Place bags in simmering water and poach for 25 minutes, adjusting heat, as required, to maintain a 160 degree F. temperature. Cut bags open and transfer juices to a medium (2-quart) saucepan. Bring to a boil over high heat; cook until liquid is reduced by half. Whisk in potato starch and cream and cook until mixture thickens and coats back of a spoon. Remove chicken from bags and place in saucepan; turn to coat both sides of breasts.